Flaxseed flour (Linum usitatissinum) consumption improves bone quality and decreases the adipocyte area of lactating rats in the post-weaning period

Abstract

The aim of this work was to evaluate the effects of flaxseed flour in the intake on adiposity and femur structure of the lactating rats during the post-weaning period. After weaning, the lactating rats were divided into control (C, n = 6) and experimental (F, n = 6) groups treated with a diet containing flaxseed flour. Serum hormone and fatty acids composition, morphology of intra-abdominal adipocytes, computed tomography and biomechanical analyses of femur were determined. Food intake, body mass and hormone analysis have shown similar results. The F group showed the following (p < 0.05): lower arachidonic acid (–60%), total polyunsaturated fatty acids (–30%) and retroperitoneal adipocytes (–36%) area. Higher radiodensity of femoral head region (+29%) and higher maximum force (+18%), breaking strength (+18%) and rigidity (+31%). Fatty acid composition of flaxseed flour decreased the area of adipocytes and improved the bone quality, which may be associated with lower serum levels of arachidonic acid levels, during the post-weaning period.

Keywords:

• Biomechanical
• chromatography
• diet
• femur
• polyunsaturated fatty acids

Acknowledgements

The authors thank the Laboratory of Nutrition and Functional Assessment Laboratory (LANUF), College of Nutrition, Federal Fluminense University for DXA analyses.

Declaration of interest

This research was supported by The State of Rio de Janeiro Carlos Chagas Filho Research Foundation (FAPERJ) (number process 103373/2012 and 477763/2011).

The authors declare that there are no conflicts of interest that could be perceived as prejudicing the impartiality of the research reported.